Heat oven to 425 degrees.

Line an 8-inch springform pan with a large piece of parchment paper, pressing it against the bottom and sides, with the paper extending over the rim. The paper will overlap and crease in places. That's OK, just try and fit it to the form of the pan as much as possible. Trim the paper so 2 to 3 inches of it hang over the edges.

In a large food processor, blend all of the ingredients together until smooth, 30 seconds to 1 minute. Scrape down the sides of the bowl with a spatula, then blend again for 10 seconds to ensure everything is incorporated.

Pour the batter into the pan. Tap lightly to pop surface bubbles, or skim off bubbles with a spoon if needed.

Bake for 30 minutes, then reset the oven temperature to its highest setting (475 to 500 degrees) to cook for a further 10 minutes to brown the top of the cheesecake. The cheesecake should be extremely jiggly and risen.

Leave to cool on a rack for about 2 hours. It will fall as it cools and develop a shiny top. Transfer to the refrigerator to cool completely, ideally 8 hours or overnight.

Remove the sides of the tin and gently pull away the paper. For the cleanest slices, run a large knife under hot tap water or dip into a jug of freshly boiled water. Wipe dry before slicing and wipe the knife between slices. To amp up the mango flavour, you can serve with fresh sliced mango or a little pour of the canned mango pulp on top.